Traditional appetizer, but also makes a great main dish on a hot summer day. Feel free to add cooked eggplant and/or zucchini slices to this dish to make it heartier.
Ingredients
- roasted red peppers: 1 jar (12 ounce jar, drained)
- slices fresh mozzarella cheese: 16 piece
- thick slices ripe slicing tomato: 16 piece
- leaves fresh basil: 32 piece
- olive oil:
- pinch ground black pepper: 1 piece (to taste)
- black olives: 1 can (drained, 4 ounce can, sliced, optional)
Metric Conversion
Stages of cooking
-
Cut roasted red peppers into 16 large pieces. Starting at the edge of a serving platter, place a slice of tomato, a basil leaf, a slice of mozzarella cheese, a piece of roasted pepper, and another basil leaf. Continue in that pattern, forming a spiral from the outside in, until all the ingredients have been arranged; salad should end in the center of the platter. Drizzle the salad with olive oil and sprinkle with black pepper and black olives.
